![]() If you don’t have an electric pressure cooker, see below for the stovetop method. Electric Pressure Cooker - I use an Instant Pot but if you are familiar with another brand of pressure cooker, this recipe will work.Use 2 tablespoons of tomato paste instead of canned diced tomatoes.Soak beans overnight to prevent splitting and bursting but unsoaked beans will also cook in this time. If you prefer to use dried cannellini beans, pressure cook for 35 minutes then do a natural release for 25 minutes.Fresh Spinach - Not only does the green lift the color of the soup but spinach is full of nutrients and it cooks really quickly.Pepper -Freshly ground black pepper has the best flavor.If you are concerned about your salt intake, you can leave it out. However if you prefer, use ½ teaspoon of dried rosemary. Fresh Rosemary - Again I have rosemary growing in my garden so this isn’t a problem for me.Bay Leaves - Because I have a bay tree, I use fresh but substitute dried with no change to the taste.Also if you ask at your local deli, they might give you some rinds for free! If you don’t have it, don’t stress, leave it out. Parmesan Rind (optional) - I mentioned this before but buy Parmesan in chunks from your delicatessen, cut off the rinds and freeze them for soups and risotto for a delicious umami hit.Be sure to wash before using - sometimes there is a little bit of dust or grit. ![]() Using canned beans makes this recipe so much quicker to prepare! Dried Lentils - Dried lentils need no soaking and break down during cooking to thicken and flavor the soup. Cannellini Beans - A couple of cans of beans is needed for this recipe.I can buy small cans but if you have leftover diced tomatoes, simply pop into a small container or zip lock bag and freeze for next time. Diced Tomatoes - You’ll just need a half a regular can of diced tomato.Buy the low salt version if you are concerned about your salt intake. Chicken Stock - store bought stock is perfectly fine for this recipe.Potato - The starch in the potato gives the bean soup a little bit of body.Garlic - You’ll find that the garlic just melts into the soup and you won’t notice any chunks.Gently frying a mixture of finely diced onion, carrot and celery is commonly known as soffritto and many Italian recipes begin with this. Celery - Finally the last ingredient of the “Holy Trinity”.Dice the carrot into small pieces - at least smaller than the cannellini beans. Carrot - The second ingredient in the Italian “Holy Trinity”.Onion - This is the first of the “Holy Trinity” of Italian cooking.I buy a larger quantity then divide it up into portions that I know I will use, wrap in plastic and freeze in plastic or zip lock bags. Bacon - I always have bacon in the freezer.While you could use sunflower oil or another oil that you may use, for the best flavor, buy a bottle of olive oil - you won’t regret it! Olive oil - Use light or regular olive oil.While you have the instant pot out, be sure to also try my delicious instant pot chicken pot pie, it is a treat!įor complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page. This bean soup in the pressure cooker is similar to my crockpot minestrone soup which is another family favorite! And like my minestrone, any leftovers freeze very well. Canned beans are delicious and so convenient. This recipe uses canned beans which cuts the cooking time down considerably. While I love using dried beans, I don’t always have the time for that. Plus, the ingredients are very adaptable. It’s tasty, filling and the ingredients are basic staples that I always have on hand. This Instant Pot Bean Soup is a regular on our table. You may be like me, I don’t always plan my meals ahead and that’s when I turn to my pressure cooker! That’s why I love my Instant Pot pressure cooker. It’s really important to me to eat well but also to have recipes that I can make quickly and easily.
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